Lamb and Spinach Salad

Main Meal

Suitable for Active 1, Active 2 and Maintenance Levels

Preparation time: 10 min

Vegetarian no

Vegan no


  • 80 g baby potatoes , cubed
  • 1/2 teaspoon of canola or olive oil
  • 65 g trim lamb fillet
  • 20 g English spinach leaves
  • 1/2 baby beet
  • 1/2 small red onion, cut into thin wedges
  • 1 tsp lemon juice
  • 15 g fetta crumbled
  • freshly ground black pepper, to taste


  1. Cook the sweet potatoes in the oven for 15-20 minutes until soft and slightly brown.

  2. Meanwhile, spray a non-stick frying pan with oil and heat.

  3. Add the lamb fillet and cook for 5 minutes on each side.

  4. Transfer to a plate, cover loosely with foil and set aside for 5 minutes, then cut into thin slices.

  5. Toss the spinach leaves, beetroot, onion and sweet potatoes with the lemon juice.

  6. Arrange on serving plates, and top with the sliced lamb and fetta.

  7. Season to taste and serve.

Allergens and Intolerances

  • This recipe contains cow’s milk. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.
Energy 280kcal
Protein 23.2g
Fat 12.3g
 – of which saturated Fat 4.7g
Carbohydrate 16.6g
 – of which sugars 5.2g
Fibre 3.8g
Sodium 430.6mg



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